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of a combination between ratatouille and Spanish pisto,
this veggie stew dish -- which I learned from a girl I met while
traveling in Italy a couple of years ago -- makes a really tasty
one-dish meal, especially when served with a couple of slices of
garlic bread. Make plenty of extra, as it tastes even better the
next day, after the flavors have really soaked in.
roma tomatoes, peeled and de-seeded
2 medium zucchini
1 bell pepper
2 medium russet potatoes
1 medium onion
2-3 cloves garlic
2 tbsp. olive oil
1/2 cup water
2 tbsp. wine
1 tsp. sugar
1/4 cup fresh basil leaves, torn (optional)
crushed red pepper
salt + pepper
serves 3- 4
chop the peeled, cored and de-seeded tomatoes (hint: to peel tomatoes,
slice an X at the non-stem end and drop into boiling water for 20-30
seconds. The skins will then peel off easily.) Slice the zucchini into 1
cm thick slices (I like to slice on the diagonal, but it's purely for
decorative reasons). Slice the bell pepper into 2-3" long strips.
Chop the onion and mince the garlic. Peel the potatoes and cut into
In a large pot -- use the biggest stockpot you've got -- heat 2 tbsp.
olive oil on medium. When the oil is hot, add the garlic and onion and
saute for 4-5 minutes, until the onion has softened.
Add the remaining vegetables (tomatoes, zucchini, pepper, potatoes) and
stir well. Add the water, wine, sugar, basil (if you're using it), and 1
tsp. of salt (you'll add more at the end, but that'll do for now). Add
3-4 dashes of crushed red pepper.
on low heat, partially covered, for 30-45 minutes, until the potatoes
are cooked through and have begun to soak up the flavors.
to taste with salt and pepper. Add more crushed red pepper flakes as
necessary. Serve in a big bowl with garlic bread.
. laze . home.